2 cup flour, all purpose
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1/4 tsp nutmeg
1 each crushed pineapple (8 oz can)
3 tbsp vegetable oil
1 tsp vanilla
3 cup carrots, shredded
3 each large egg whites
1 pinch cloves
1 1/2 cup sugar
Directions
Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with
vegetable cooking spray. Combine first seven ingredients in bowl.
Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth.
Beat in dry ingredients until just combined. Stir in carrots. Beat
egg whites in small mixer bowl to stiff peaks. Fold into carrot
mixture in 2 batches with rubber spatula. Pour batter into pan.
Bake 40 min. or until toothpick comes out clean. Cool in pan on wire
rack. Invert cake onto wax paper; remove pan and foil. Cut into 16
pieces.
Servings: 16 servings
Carrot Cake (Low Fat) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Diet; Healthy; Low Fat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into the distant past, certainly as far back into history as the early Egyptians, and potentially, even further back. Having said that, sadly, these old cookbooks were just very simple pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Later on, there were a couple of recipe books dating from the fourteenth century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the curry that is popular today, but instead descriptions of the types of meals on the menues of the rich and wealthy people of that time. For the centuries that followed, the upper classes competed to serve the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes to help cooks of their time. By the advent of the twentieth century, cookery books are highly popular mostly due to more people being able to read, people having increased spare time and a general increase in wealth. The introduction of the TV gave us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Carrot Cake (Low Fat) recipe.
